Kale and Collard greens are closely related and are grown similarly. Some Kale varieties are considered ornamental producing beautifully colored leaves such as Kamome White or Red Flowering Kale. While both “flowering” and standard varieties of Kale can be eaten, the ornamental varieties are generally tougher and are undesirable as a vegetable.
Up to 50 days. Dark
green oak leaf cut leaves with frilly leaf margins, may be richer in vitamins and
minerals than other greens, red and purple hues, especially in the veins, will
intensify after fall frosts.
55 days. This vigorous, 15 inch kale variety has
finely curled, blue-green, vitamin-rich leaves.
Also known as Dinosaur kale, this Italian heirloom may take up to 60 days. It is a rather primitive open kale with blue-green strap leaves that
are 3 inches wide by 10 to 18 inches long. Approx. 8,500 seeds/oz.
50-60 days. For those that are interested in growing greens all through the winter, Dwarf Siberian kale can take the chill. Thick, green curly leaves stand up well to winter temperatures and get sweeter with a frost. Young leaves are great in salads, while larger tougher leaves hold up well in soups.
55 days. This vigorous, 15 inch kale variety has finely curled, blue-green, vitamin-rich leaves.
Kale can be planted in early spring but a fall crop had the added benefit of being able to be harvested well into the cooler weather when the leaves are more tender and the flavor is the best. For a spring crop start seeds indoors 6-8 weeks prior to planting outside. Direct seed outside for a fall crop. Final spacing should be 18-24 inches apart. The leaves can be harvested as soon as they easily taken. The decision at which time to harvest leaves is of personal choice. When leaves are small their taste is mild but when the leaves are larger they have a more pungent flavor. The plants should be mulched so as to retain moisture and deter weeds. Brassicas (such as Kale, Collards, Cabbage, Brussel Sprouts, Cauliflower and Broccoli) should be rotated with other crops and only grown in one given place every three years to avoid any soil borne disease.